Keeping a diet that meets the strict nutritional requirements of diabetes can be
difficult and time-consuming, but it is a critical part of maintaining a healthy lifestyle. You need meals that you can prepare
quickly with little fuss and even less guesswork. A 7 day meal plan with recipes is provided for you.

Combine beans, onion, garlic, cumin, and tomatoes in large saucepan. Cook 15 to
20 minutes over medium heat until onion is tender. Stir occasionally, and add water as needed to prevent sticking. Remove
from heat. Cool. Puree half of soup in blender or food processor until smooth, and return it to saucepan. If soup is too thick,
add water to desired consistency. Reheat soup. Sprinkle with cilantro, salt, and pepper just before serving.

Preheat oven to 350 degrees. Line muffin pan with paper baking cups. Prepare cake
mix according to package directions, using the water, eggs, and vegetable oil. When batter is smooth, stir in chocolate pieces.
Pour into cupcake pan. Bake 12 to 15 minutes, or until toothpick inserted into center comes out clean. Cool. Mix together
cocoa and sugar substitute. Sprinkle on cupcakes.

Prepare grill or preheat oven to 350 degrees. Make three to four diagnal slashes
in each chicken breast. Stuff slices of garlic into each slash. Combine ginger, cumin, and turmeric in small bowl. Rub mixture
onto surface of each chicken breast. Grill or bake 4 to 5 minutes, turn each piece, and continue cooking 4 to 5 minutes, or
until chicken is tender. Just before serving, top each chicken breast with 1 tablespoon yogurt.

Bring a saucepan of water to a boil and add potatoes. Boil potatoes until fork-tender.
Drain in colander. Let rest until cool enough to handle, about 15 to 20 minutes. Peel off skins, and slice 1/2 inch thick.
Arrange potatoes on plate. Drizzle with olive oil; sprinkle with scallions, salt, and paprika. Serve immediately.

Wash and thinly slice mushrooms. Heat oil in large saucepan. Add mushrooms, onion,
and garlic. Saute until soft. Add celery, carrots, water, and barley. Heat to boiling, stirring frequently. Lower heat, and
simmer, covered, until barley is tender, about 30 to 40 minutes. Just before serving, sprinkle with parsley, and season with
salt and pepper.

Preheat oven to 400 degrees. In small bowl, combine paprika, ginger, cinnamon, and
cloves. Rub one side of each chop with spice mixture. Place medium-size ovenproof skillet over high heat, and add oil. When
oil smokes, place chops in skillet, rubbed side down, and sear meat 30 seconds. Turn chops over. Place pan in oven until interior
temperature of meat reaches 160 degrees, about 10 minutes. Serve with Apple-Mango Chutney (see below).

Put whole potatoes in a 5-quart pot; cover with water to about 2-inches above potatoes,
lightly sprinkle with salt and bring to a boil. When potatoes come to a full boil, reduce heat to medium, cover and adjust
lid to let steam escape. Cook about 20 to 25 minutes; test for tenderness with a meat fork. DO NOT OVERCOOK. When potatoes
are done, drain and set aside until cool enough to peel.

Cut a large garlic clove in half and rub the sides and bottom of the serving bowl
with each half of the garlic clove. After rubbing the bowl, mince the garlic clove halves and set aside.

Prepare remaining ingredients, beginning by cutting the potatoes into the serving
bowl, including the minced garlic. Add fat-reduced mayonnaise and about 2 Tbsp of the red wine vinegar. Mix all ingredients
thoroughly, adding more vinegar a few drops at a time, if needed, until desired consistency and taste is reached. Salt and
pepper to taste. Chill at least 2 to 3 hours before serving.

Directions: Preheat oven to 350 degrees. Clean mushrooms and remove the stems.Heat
olive oil in a non-stick skillet over medium-heat and add onion, bell pepper and garlic and sauté for 5 minutes until veggies
are tender. Remove from heat and stir in cottage cheese and Worcestershire sauce and breadcrumbs. Divide mixture evenly among
mushroom caps. Coat a glass baking dish with cooking spray and place filled mushroom caps in dish. Sprinkle with paprika.
Bake uncovered for 20 minutes. Sprinkle with parmesan cheese before eating.

This can be made ahead and eaten as a snack, or used as a meal and eat more than
one with a salad or grilled chicken or steak.

DIRECTIONSIn a medium non-stick skillet coated with non-stick spray coating,
cook the onion and pepper mixture over medium heat, stirring frequently, until the onion is tender, about 4 to 6 minutes.

Meanwhile, divide the salsa evenly between the English muffin halves, and spread
it evenly over each half. Sprinkle the cheese evenly over the two halves. Toast the muffin halves in a toaster oven until
the cheese melts.

When the onion and pepper mixture is done, top the pizza halves with the pepper
mixture, dividing it evenly.

Divide the lettuce among 4 individual plates, cover and set aside. In a large bowl,
combine the chili powder and cumin. Add the chicken, turning to coat. Lift the chicken from the bowl, shaking off the excess
coating. Dip the chicken into the egg whites, then coat again with the remaining dry mixture.

Heat the oil in a wide nonstick frying pan or wok over medium heat. When the oil
is hot, add the chicken and stir-fry gently until no longer pink in the center. Cut to test (5-7 minutes). Remove the chicken
from the pan and keep warm. Pour the salsa into the pan; reduce the heat to medium and cook, stirring, until the salsa is
heated through and slightly thickened.

Arrange the chicken over the lettuce; top with the salsa and sour cream. Garnish
with cilantro sprigs, if using.

Season chicken breasts with garlic
salt and black pepper. Spray skillet with nonstick cooking spray. Add chicken breasts and brown and cook over medium heat
until done, about 4 to 5 minutes on each side. In medium saucepan, combine chicken broth, lemon juice, lemon peel, parmesan
cheese, and sour cream. Use flour to make a thin paste. Stir paste back into sauce and stir over medium heat until thickened.
Pour over cooked chicken breasts and serve.

A rimmed baking sheet helps you keep control of these tiny, round, tasty treats.
As you pull out the tray to turn them, you'll see them roll around the cookiesheet a bit and will quickly appreciate the edge
that saves them from the firey depths of your oven. Also, consider lining your baking sheet with foil to avoid messy cleanup
later. And the amount of sugar in each meatball is negligible, so enjoy.

Use
any fish (fresh or frozen) with this tasty recipe. For an extra kick, try adding a few capers with the first set of ingredients.
They'll give the dish a mildly salty, slightly acidic flavor. Delicious!

Combine the onions, lemon juice, garlic, paprika, salt, black pepper, and cayenne
peper in a 2-quart glass dish. Stir in the oil. Add the shrimp and turn to coat. Cover and refrigerate at least 15 minutes.

Thread the shrimp onto metal or wooden skewers (if using woodend skewers, soak them
in hot water for 30 minutes before use to prevent burning). Grill the shrimp over medium hot coals about 2 minutes per side
until opaque. Serve immediately with lemon wedges.

A quick variation is to use a bottled zesty cocktail sauce mixed with the olive
oil as a marinade. Stir-fry shrimp in a skillet sprayed with nonstick cooking spray until the shrimp are opaque, just a couple
of minutes.

Preheat the oven to 400 degrees. Brown the meat until crumbly. Drain off any fat.
Add the rosemary, oregano, basil, salt and pepper. Set aside.

Spray a 13 x 9 x 2-inch casserole dish with cooking spray. Slice the eggplant 1/4-inch
thick. Quarter the slices and arrange them on the bottom of the casserole dish. Top with the meat mixture. Place the onion
slices on top of the meat. Add a layer of mushrooms.

Beat the cottage cheese and eggs together. Spoon over the casserole. Sprinkle with
grated cheese. Bake, uncovered, for 1 hour.

Serving suggestion: Serve with a leafy green salad and reduced-fat or fat-free salad
dressing or steamed vegetables such as broccoli and cauliflower.

Note: Substitute 1 tablespoon olive oil for the butter or margarine specified on
the box, and substitute skim milk or unsweetened soymilk for the milk specified. Be sure to read the nutritional label and
choose instant potatoes without added fat, especially hydrogenated fats.

Cut chicken into 1-inch cubes. Heat oil in large skillet over medium-high heat until
hot. Add chicken cubes, onion, pepper and garlic. Cook and stir about 5 to 10 minutes or until chicken turns white and onion
is translucent. Remove from heat.

Bake 30 minutes or cover with plastic wrap and microwave on HIGH (100% power) 12
minutes or until heated through. Let stand 5 minutes before serving. To serve, divide mixture among 4 serving plates. Top
each serving with a dollop of remaining 1/4 cup sour cream.

In a large skillet, over medium heat, warm the oil. Add the turkey, onion,
garlic and salt and cook until the turkey is cooked through, breaking up the turkey as it cooks. Drain any remaining juices
from the pan. Set aside. In the slow cooker crock, combine the broth and tomato paste and mix well. Add the turkey mixture
to the crock, then add all remaining ingredients, except for the chilies and beans. Stir well to combine. Top with chilies
and beans. Do not stir again. Cover and cook on low for 7 hours. Stir well, then cook 1 hour more.

Place the vegetables, garlic, salt, and pepper in the slow cooker crock.
Top with chicken pieces, barley, butter, broth, water, and bouillon. Do NOT stir. Cover and cook on low for 8 hours. Before
serving, stir in parsley and tabasco sauce.

Spray
8-inch square glass baking dish with cooking spray. In large bowl, combine all ingredients and mix with electric mixer. Pour
batter into baking dish and bake at 350 degrees for 35 to 40 minutes. Be sure to test center of cake before removing from
oven. Cool and serve.

In food processor, combine peaches with juice, cram cheese and vanilla.
Process until well blended. Add skim milk and pudding mix, and process for 1 minute. Spray 8x8-inch dish with cooking spray.
Sprinkles graham cracker crumbs on bottom of dish. Gently pour preach mixture over cracker crumbs. Refrigerate for a few hours
before serving. This is a spoonable dessert. It does not set up to cut into wedges.